Name: Overnight Apple Cinnamon Sourdough Bread Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 10 h 20 min
Cuisine: American
Ingredients: 1⅓ cup water; ½ cup active sourdough starter; 3 cups all-purpose flour; 1 tsp salt; 1½ cups apples, peeled and finely chopped; 1 tsp ground cinnamon; ¼ cup brown sugar; 1 tbsp butter

Jump to Recipe

If you love the comforting aromas of fall and the satisfying tang of sourdough, then you’re going to fall head over heels for this Overnight Apple Cinnamon Sourdough Bread. This loaf brings together the natural fermentation of sourdough with tender, cinnamon-kissed apples, creating a perfect harmony of sweet and tangy flavors. It’s slow-risen for that depth of flavor and a wonderfully chewy texture, making every bite an inviting, cozy experience. Whether you’re slicing it for breakfast toast or serving it alongside soup, this bread transforms simple ingredients into a warm, memorable treat.

Overnight Apple Cinnamon Sourdough Bread Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things refreshingly simple but every ingredient plays a starring role in building that perfect loaf. From the hydration and tang of the sourdough starter to the sweetness and spice of the apple-cinnamon mixture, each ingredient shapes the flavor, texture, and aroma of the bread.

1⅓ cup water: Hydrates the flour and activates the sourdough starter for fermentation.
½ cup active sourdough starter: The natural leavening agent giving the bread its signature tang and rise.
3 cups all-purpose flour: The sturdy base that develops gluten for structure and chew.
1 tsp salt: Enhances flavor and strengthens the dough’s gluten network.
1½ cups peeled, finely chopped apples: Adds tender fruitiness and moisture to the bread.
1 tsp ground cinnamon: Warms the flavor profile with aromatic spice.
¼ cup brown sugar: Brings subtle sweetness and a hint of caramel notes.
1 tbsp butter: Enriches the apple mixture for a lush, tender crumb.

How to Make Overnight Apple Cinnamon Sourdough Bread

Step 1: Mix the Hydrated Starter and Flour

Begin by combining the water and your active sourdough starter in a large bowl. This blend kickstarts the fermentation. Stir in the flour just until a rough, shaggy dough forms. Then set it aside for 20 minutes to relax—this resting period is crucial as it lets the flour hydrate fully, making the dough easier to work with.

Step 2: Add Salt and Let the Dough Rest

After the initial rest, sprinkle your salt over the dough. Wet your hands to prevent sticking and fold the salt into the dough gently but thoroughly. Cover the bowl and let your dough rest again for an hour. Salt not only seasons the loaf but also tightens the gluten, enhancing the dough’s strength and elasticity.

Step 3: Stretch and Fold for Gluten Development

Once your dough has rested, perform a series of stretch and folds. This technique helps develop gluten without heavy kneading, improving the bread’s texture. After folding, cover the dough once more and let it rise at room temperature for 8 to 10 hours. This long fermentation grows flavor complexity and encourages a natural rise.

Step 4: Prepare the Cinnamon Apple Mixture

While the dough ferments, peel and finely chop your apples. Place them in a small saucepan over medium heat, then add your ground cinnamon, brown sugar, and butter. Cook the mixture gently until the apples become soft and impregnated with warm spices. Let it cool completely—this step builds the flavorful core that will swirl through the bread.

Step 5: Incorporate Apples and Shape the Dough

Turn your dough onto a lightly floured surface. Carefully stretch the dough so there’s enough room to spread the cooled apple mixture evenly over it. Gently pull the edges of the dough inward, folding the filling inside as you shape it into a round boule. This shaping ensures each slice reveals delicious pockets of apple and cinnamon.

Step 6: Proof Overnight in the Refrigerator

Place your shaped dough seam side up into a floured banneton or bowl lined with a floured towel. Cover tightly with plastic wrap and refrigerate overnight. This cold proof slows fermentation, deepening flavor and making the dough easier to slash and bake the next day.

Step 7: Bake to Perfection

In the morning, preheat your oven to 450°F with your Dutch oven inside to get it piping hot. Turn the dough out onto parchment paper, score the top with a sharp knife or lame to control the bread’s spring, and carefully place it into the preheated Dutch oven. Bake covered for 30 minutes, then remove the lid and bake for another 30 minutes to develop that crisp, golden crust. Let the bread cool fully before slicing.

How to Serve Overnight Apple Cinnamon Sourdough Bread

Garnishes

To really elevate your slices, try brushing them lightly with softened butter while warm; the richness complements the cinnamon and apple beautifully. A light drizzle of honey or a dusting of powdered sugar adds a delicate sweetness that makes it feel like a special treat, perfect for cozy mornings or afternoon teas.

Side Dishes

This bread pairs wonderfully with savory accompaniments such as sharp cheddar or creamy brie cheese. For something heartier, a bowl of spiced pumpkin soup or a warm apple cider makes a lovely fall-inspired meal featuring the bread. The subtle sweetness can also balance spicy dishes beautifully.

Creative Ways to Present

Slice the loaf slightly thick and toast it before topping with cream cheese and a sprinkle of cinnamon sugar for a delightful snack. You can also cube the bread and use it as a base for bread pudding or French toast, allowing those lovely apple cinnamon notes to shine through every bite in new delicious forms.

Make Ahead and Storage

Storing Leftovers

After baking, your Overnight Apple Cinnamon Sourdough Bread will keep best when wrapped in a clean kitchen towel and stored at room temperature inside a bread box or paper bag. This method maintains the crust’s crispness while keeping the interior soft for up to three days.

Freezing

If you want to save some for later, slice the cooled bread and wrap portions tightly in plastic wrap and then foil before freezing. This double layer protects the bread from freezer burn and preserves flavor. Frozen slices are perfect for quick breakfasts or snacks whenever the craving strikes.

Reheating

To bring your bread back to life, toast frozen slices directly or warm whole loaves in a 350°F oven wrapped loosely in foil for about 10 to 15 minutes. This refreshes the crust and revives that lovely aroma of cinnamon and apples, making every bite just as enjoyable as the first day.

FAQs

Can I use a different type of apple in this bread?

Absolutely! Tart apples like Granny Smith work great to balance sweetness, but sweeter apples such as Fuji or Honeycrisp will give a natural sugary flavor. Just make sure to peel and chop them finely for even distribution in the bread.

Do I have to use a Dutch oven for baking?

While a Dutch oven helps create that ideal steamy environment for crust development, you can use a baking stone or heavy oven-safe pot covered with a lid or foil. Just make sure it traps steam well so your bread can develop a beautiful crust.

How active should my sourdough starter be before using it?

Your starter should be bubbly and doubled in size about 4-6 hours after feeding. Using an active starter ensures proper fermentation, better rise, and those signature tangy flavors in your Overnight Apple Cinnamon Sourdough Bread.

Can I add nuts or raisins to the dough?

Yes, adding chopped walnuts or raisins makes for delightful texture and extra bursts of flavor. Fold them in gently along with the apples to avoid deflating the dough.

How long can I refrigerate the dough before baking?

The dough can be refrigerated for up to 18 hours. Beyond that, the risk of over-fermentation grows, which can affect texture and flavor. Overnight refrigeration, as in this recipe, strikes the perfect balance.

Final Thoughts

There’s something truly special about waking up to the smell of freshly baked bread filled with apples and cinnamon, thanks to this Overnight Apple Cinnamon Sourdough Bread. Its cozy flavors and satisfying texture bring a touch of homemade love to your kitchen. I can’t recommend it enough if you want to impress your family or just treat yourself to a warm, comforting loaf with minimal fuss. Give it a try, and prepare to become a lifelong fan!

Overnight Apple Cinnamon Sourdough Bread Recipe

★★★★★

5.3 from 25 reviews

Author: Julian
Total Time: 10 hours 20 minutes (mostly inactive time)
Yield: 1 loaf 1x
Diet: Vegetarian

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Description

This Overnight Apple Cinnamon Sourdough Bread is a naturally fermented boule infused with tender, sweet apples and warm cinnamon spice. Perfect for fall baking and enjoying as breakfast toast, this slow-rise recipe combines the tangy depth of sourdough with cozy, fragrant flavors for a delightful handmade loaf.

Ingredients

Scale

Dough

1⅓ cup water
½ cup active sourdough starter
3 cups all-purpose flour
1 tsp salt

Apple Cinnamon Filling

1½ cups apples, peeled and finely chopped
1 tsp ground cinnamon
¼ cup brown sugar
1 tbsp butter

Instructions

Mix Water and Starter: In a large bowl, combine 1⅓ cup water with ½ cup active sourdough starter and mix until blended.
Add Flour: Add 3 cups all-purpose flour and mix until a shaggy dough forms. Let it rest for 20 minutes.
Add Salt: Sprinkle 1 tsp salt over the dough, wet your hands, and incorporate it evenly into the dough. Cover the bowl and let it rest for 1 hour.
Stretch and Fold: After an hour, perform one set of stretch and folds to strengthen the dough. Cover and let it sit at room temperature for 8 to 10 hours for slow fermentation.
Prepare Apple Cinnamon Mixture: While the dough ferments, peel and finely chop 1½ cups apples. In a small saucepan over medium heat, combine the apples with 1 tsp ground cinnamon, ¼ cup brown sugar, and 1 tbsp butter. Cook until the apples are softened. Remove from heat and let cool to room temperature.
Shape Dough with Filling: Turn the dough out onto a lightly floured surface. Gently stretch the dough to create room for the apple mixture. Evenly spread the cooled apple cinnamon mixture over the dough. Fold the dough sides gently toward the center and begin shaping it into a boule.
Proof in Refrigerator: Place the shaped boule seam side up into a lightly floured banneton. Cover with plastic wrap and refrigerate overnight to proof.
Preheat Oven and Dutch Oven: The next morning, preheat your oven to 450°F (230°C) with a Dutch oven inside to heat thoroughly.
Score and Bake: Turn the dough onto parchment paper or a silicone sling. Score the top with a bread lame or sharp knife to allow expansion. Carefully place it into the preheated Dutch oven.
Bake Covered and Uncovered: Bake covered for 30 minutes to trap steam, then remove the lid and bake for an additional 30 minutes until golden brown and crusty.
Cool and Serve: Remove the bread from the oven and cool completely on a wire rack before slicing to enjoy.

Notes

Using ripe, tart apples like Granny Smith enhances the bread’s flavor contrast.
If you don’t have a banneton, use a bowl lined with a well-floured kitchen towel.
The slow fermentation at room temperature develops flavor and texture but can be adjusted based on your starter strength and ambient temperature.
Make sure the apple cinnamon mixture is fully cooled before spreading on the dough to avoid killing the yeast.
This bread keeps well for 3 days in an airtight container and makes delicious toast the next day.

Prep Time: 20 minutes (plus 1 hour resting and 8-10 hours fermentation)
Cook Time: 1 hour
Category: Bread
Method: Baking, Slow Fermentation, Dutch Oven Baking
Cuisine: American